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Posts tagged ‘oatmeal’

Oatmeal 7 Grain Heath Chip Cookies

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I modified a recipe I found at a blog called Deliciously Sprinkled to create an oatmeal cookie that is higher in fiber and lower in sugar.  I’m diabetic, so every little thing I can do to limit sugar but still enjoy an occasional sweet treat is worth the effort.

I hate blog recipies that have 3 pages of exposition before the actual recipe (blah, blah, blah, right?)  You only want the recipe, so here ’tis.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 cup granulated Splendasplenda
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups Tenda Bake 7-grain pancake mixtenda bake 7 grain
  • 2 cups old fashioned oats
  • 1 8-oz bag Hershheathbitsey’s Heath Bits-Bits O’ Brickle
  • Cooking spray

Directions:

  1. Preheat oven to 350 degrees (F).
  2. Put the butter, brown sugar and Slenda into the bowl of an electric mixer.
  3. Cream the butter and sugars until light and fluffy (high speed).
  4. Add the eggs and vanilla extract and mix on high for about 1 minute.
  5. Add the pancake mix.
  6. Mix on low to medium speed until well blended.
  7. Add the oats and mix on low speed.
  8. Add the Heath bits and mix on low until the bits are just barely incorporated.
  9. Spray cookie sheets (I use Air Bake sheets) with cooking spray and wipe with a paper towel.
  10. Using a medium cookie scoop, place balls of dough on the prepared sheets, allowing 2 inches between cookies for spread.
  11. Bake  9-12 minutes, until the cookies are just starting to brown.
  12. Cool on sheets 5 minutes then transfer to wire racks to cool completely before serving or packing.

I use Air Bake sheets, a purpose-made extra thin cookie spatula and stackable cooling racks.  If you’re going to make a lot of cookies, invest in these and a set of cookie scoops.  Those are great investments.

The original recipe called for 1 stick of butter and 1/2 cup shortening.  Not substituting butter for the shortening may have resulted in cookies less likely to spread and stick to the cookie sheets.  Also, if you want a cookie that is more rounded and less spread, leave out one of the eggs.

Passionate about Pumpkin

I love pumpkin.  When Thanksgiving gets close, the grocery stores stock up on canned pumkin.  They don’t carry much of it the rest of the year, so I go nuts and buy a couple of cans every time I shop.  It doesn’t go bad, right?  So I end up with LOTS of cans of pumkin over-running my pantry.  I’ve been experimenting with different ways to use it up.

What’s wrong with experimental cooking?

As long as nobody gets hurt, right?  My husband is a champ.  He will try everything I invent, even if he doesn’t like all of it.  He doesn’t care much for pumpkin, but he’s learned to trust me.  I disclosed up front that yesterday’s oatmeal had pumpkin in it, and he at it, anyway.  His philosophy is that if you put enough brown sugar in a dish, it will be all right.

Pumpkin Oatmeal & Barley Hot Cereal

  • 1 cup old fashioned oats
  • 1/2 cup rolled barleypumpkinoatmeal
  • 3 cups boiling water
  • 2 tsp kosher flake salt or 1 tsp table salt
  • 2 tsp cinnamon
  • 1 tsp mace (gives that nice pumpkin pie flavor but not as sharp as nutmeg, and hubby hates nutmeg)
  • 1 cup Libby’s pumpkin puree
  • 1 apple, diced
  • 1/2 cup nuts (pecan or walnuts), coarsely chopped, optional
  • 1/3 cup brown sugar (light or dark)
  • 1 cup eggnog

Bring the water to a boil in a 3-5 quart saucepan.  Add the oatmeal and spices.  Stir, reduce heat to simmer, cover and cook until the water is absorbed (about 15 minutes).  Stir in the pumpkin, apple, nuts and sugar.  Simmer another 10 minutes until the apple is soft.  Stir in the eggnog and serve hot.

Pumpkin Curry Eggnog Soup

Yes, I created a holiday soup.  Actually, I got a little heavy-handed with the spices and needed a way to cool it down.  Plus, I had more eggnog in the ‘fridge than I could drink, because Hubby doesn’t like it.  Problem solved.  Did you know that pumpkin and eggnog go together really nicely?

  • 4 cups chicken or turkey stock
  • 1 can Libby’s pumkin puree (NOT pie filling!!)
  • 1 T Madras yellow curry powder (if you can, visit an Asian market and get a Thai curry)
  • pumpkinsoup1 t Paprika
  • 1 t black pepper
  • 1/2 tsp ground cardamom
  • salt to taste
  • Eggnog.

Add all ingredients to a saucepan and simmer for 30 minute

s.  Taste it, and adjust the seasonings to suit.  It should be very spicy, but don’t panic.  This is where the eggnog comes in.   Stir eggnog into each serving to:  cool the soup to a perfect temperature for sipping; drop that spiciness; cream up the soup;  and, add the perfect complimentary sweetness to all that pumpkiny flavor.  I tossed in a handful of my sister’s crunchy cheese straws and had the perfect winter warmer.

Pumpkin Chocolate Bars

No all-pumpkin feast would be complete without dessert, right?  Reprised from an earlier post, here are the pumpkin chocolate bars.

pumpkin chocolate bars

http://wp.me/p1LNpx-3W

 

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